|
33
|
1
|
Proper cooling methods used; adequate equipment for temperature control |
No |
Yes
|
No |
3-501.15 Quickly cool foods. Use methods such as open/vented shallow pans, large ice baths and active stirring. Cold air must flow around product to remove the heat. -Pf
Observed sausage patties cooling in covered plastic insert pans in reach-in portion of make table. Product prepared @6:30am. CDI: Education provided and PIC moved product to walk-in cooler for rapid cooling (<41F). REPEAT VIOLATION. |